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Messages - morticaixavier

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Classifieds / Re: whisky barrels need homes
« on: April 09, 2012, 01:01:09 PM »
How long did you leave the first beer in the barrel?

first one was in for 6 weeks and ended up with a fairly pronounced barrel character but not over the top. saison was in for closer to 2 months, just tasted the first 'test' bottle this weekend. still very green, not fully carbed up yet but the barrel character was greaty reduced from the first batch, still a little boozy and a touch of oak but not to the same level as the BW.

The Pub / Re: regional Sayings
« on: April 09, 2012, 07:39:02 AM »
"Bennies Go Home!"

A Benny is anyone from New York or North Jersey (mostly guidos) who come to the Jersey Shore for summer vacation or just for the weekend. The origins of the term seem to differ with some saying it was from old italian men named benny who wore black socks with their sandals (or flip-flops, another regional term?) to the beach or that the tourists brought lots of money to the area and were therefore nicknamed "benefits" which shortened to "bennies"

I'm sure there are even more variations on the term but in any case: welcome to my beach, now go home benny!

I used to see a bumper sticker in VT once upon a time that read 'Welcome to Vermont, give us your money and go home'

We call them flip flops as well.

Beer Recipes / Re: Looking for some input please
« on: April 09, 2012, 07:34:46 AM »
don't confuse recipe complexity with flavour complexity. Marris Otter all by itself has wonderful flavour complexity. add the tartness of wheat and the 'sweet' body from the mato-dextrine and you are getting somewhere.

The other thing to remember is that this is an easy drinking beer designed to be quaffable, not to amaze the pallet. You won't get a ton of character from the honey, and it's blackberry origins will not be noticable. In my opionion the blackberry origins of blackberry honey aren't very noticiable even by the spoonful. It's a lovely mild honey and is great to put in your tea but not particularly distinctive.

If you are after something like the longtrail blackbeary wheat, I think they add blackberry extract. You could try adding the honey to the fermentation late, like after primary is mostly done. This might help maintain some honey character and aroma.

Over all I think it looks like a good recipe. It's going to be very light and drinkable. Mash temps look good, you could even go a bit higher as the honey is going to dry things out quite a bit. that's probably what the matodexrine is for.

Yeah, in that case I would guess that gunk got up in the tube opening in the carboy and pressure built up there. I know when I get a clogged airlock in a bucket I can see the lid start to dome and when I pull the stopper it goes POP!! you can get an amazing amount of pressure build up using krausen as a sealing agent.

Hmmm, you know your a homebrewer if...

you use krausen to caulk your sinks?

First off, pitching at 68 is good. However, what is your temp control set up? if none this was likely cooking at around 75.

Second, do I understand correctly that you had a stopper in the gallon jug that the blow off tube was leading to? or am I misunderstanding? If so then you created a sealed pressure environment and cracked the carboy that way. Still kind of impressive that those rubber stoppers can hold more pressure than a quarter inch of glass. If I am misunderstanding then I would guess the tube got clogged somewhere along the line and that cause the pressure build up which blew the hose out when it blew the stopper out of the carboy.

Kegging and Bottling / Re: 3/8 cup vs. 3/4 cup for kegging?
« on: April 07, 2012, 07:50:24 PM »
I have not primed a keg yet, generally I go with Sean T's method of set to serving and shake. However I always assumed that the reduced amount of priming sugar had to do with the reduced headspace per ounce. The volume of headspace in a 12 oz bottle divided by 12 is greater than that in a keg divided by... 640? But that's just an assumption I came up with to justify what Charlie P says in the book.

I think you can go either way, but if you bottle first it's probably a good idea to give it a couple weeks at room temp and then lager, so it might be simpler all around if you lager in primary and then bottle. You may or maynot want to dose with a little extra yeast at bottling time if you do it that way.

Ingredients / Re: Undermodified pils malt?
« on: April 06, 2012, 10:36:55 AM »
Your location has a lot to do with whether it's worth it to even try to grow barley (no, you can't plant malt...malt is made from barley).  Dan Listermann tried growing malt in Ohio and reportedly harvested about 10% as much as he planted!

I think it's fascinatingthat you can germinate ANY malt. Just goes to show that life will out, if given any opportunity at all.

but yeah, location has a lot to do with it, it also has a lot to do with what varieties you would want to plant. Bohemia likely has a lot colder winter weather than MO so bohemian barley might not do well there. But one of the nice things about barley is that it will grow well in soil that is not suited to many other crops. and for malting purposes you actually want less fertile soil so the protein percentage doesn't get to high.

It is grown most places in the US though. I know VT, western MA, CO (of course) MT, ME, NE (again, of course), IA... well it goes on and on. It'll grow most places.

Ingredients / Re: Undermodified pils malt?
« on: April 06, 2012, 09:53:02 AM »
Morti- Colorado Malting Company sells unmalted 2-row barley too, not sure what they kind they grow. I'm not really sure if I'm up for growing my own. I mean, I have a field and a tractor, but I wouldn't know where to start.

wow, a field and a tractor is one tractor and about 3/4 of a field more than I have! For what it's worth I think the main thing is not to much nitrogen and planting in the fall. It's actually a really good winter cover crop, and if you return your waste to the fields a pretty good green manure.

Yeast and Fermentation / Re: Aerate Starter?
« on: April 06, 2012, 09:49:50 AM »
But now I wonder, would it not be better even than a stir plate to get an aquarium pump and a sterile filter and just continously bubble air through the starter?

It sure wouldn't hurt, but be careful with the rate and way the air is bubbled.  I struggled with this for years.  Even though I use a 6L Erhlenmyer, I was occassionally creating 'bubble-overs' if I bubbled air through the wort.  Its much worse if an air stone is used since the bubbles are much finer and frothy.  I use the same low gravity wort made from DME for all my starters.  I found that the tendency to bubble-over is a function of the yeast strain.  Hefeweizen yeasts were particularly bad for me. 

That is how I came to my current recommendation to just flood the headspace above the wort with filtered air and let the stir bar do the rest of the oxygen transfer.  No bubbling this way.  If a stirrer is not used, then I suppose that bubbling the filtered air through the wort is the way to go.  Just be sure to use a vessel that is way bigger than the amount of wort so that bubble-overs don't make it out of the vessel.  By the way, those bubbles carry a huge amount of yeast, so loosing that foam is not good for your final yeast count.

Well, it's another option. I use either a half gallon mason jar or a 1 gallon jug, depending on size. I try for 50% headspace.

Classifieds / Re: whisky barrels need homes
« on: April 06, 2012, 09:46:38 AM »
The Nebraska clubs just received our 3 pallets from Balcones yesterday.  Very impressed.  Barrels are in great condition.  A mix of Blue Corn, Rumble, and Single Malt. Wonderful aromatics. Balcones even included a barrel stand for each barrel!  After freight shipping the cost was $70, a definite steal!  Jared and Chip were great guys to work with and very helpful throughout the process!

Now I just need to find some time to brew up a beer to fill this bad boy with! :D

you will enjoy them. I just put my third beer in my rumble barrel, havn't tasted the second in yet but the first out was amazing. It was an 11% barley wine. second was a 12% 'saison' and the third, in there now is a rye stout (this one was only ~3% going in so it's a different animal entirely.

Yeast and Fermentation / Re: Aerate Starter?
« on: April 06, 2012, 08:11:29 AM »
Unless you are pumping filtered air into the starter vessel while its on the stir plate, you aren't getting a good aeration of the wort during its growth phase.  Stirring is very good for improving the transfer of gases from the atmosphere above the wort, into the wort.  But if the atmosphere above the wort is depleted of oxygen, all the stirring in the world won't make any difference.  During active fermentation, that atmosphere will have little oxygen and a high percentage of CO2.  If an Erhlenmyer flask is used as the starter vessel, the avenue for gas transfer is restricted.  To keep contaminants out, we typically have some sort of barrier (foil, foam) over the flask mouth.  That is an impediment to gas transfer and diffusion.  An active flow of filtered air into the flask alleviates this deficiency.  There is no need to bubble the air through the wort, just exchange the atmosphere.



I have wondered about this as well. I don't use a stir plate cause I don't have one. I give it a good solid sloshing around whenever I walk by. But now I wonder, would it not be better even than a stir plate to get an aquarium pump and a sterile filter and just continously bubble air through the starter?

Beer Recipes / Re: critique my first all grain
« on: April 06, 2012, 08:02:57 AM »
What is the flavor profile you're shooting for with this recipe. A specific style? A commercial example? Or... Are you trying to be creative? This will help us better understand your intentions and lend some better insight.
Ron, have you to recently made it to the big six oh? or is there a bug with the profile descriptions?

Ingredients / Re: Undermodified pils malt?
« on: April 06, 2012, 08:01:48 AM »
looks like maybe it's time to get that old two bucket malting bucket setup out and roll your own. If'n ya can't buy y'just might havta make yer own

A year or two ago I came across the website for some guy who made his own countertop "floor" malting system. It looked really sweet. Any idea where I can buy raw Bohemian barley?

I can get raw 6-row at the Mennonite store down the road, but I don't know how good that'll be for what I'm trying to do.

I will let you know if I find any. I know it's possible to get regular north american 2 row. There is a place in Reno NV called Rebel malting and he will sell you unmalted harrington barley by the sack. If you want a specific heirloom cultivar that's going to be trickier. I have been searching for heirloom cultivars for a while now and have not found any really solid leads. The north american barley growing scene is very much bleeding edge oriented as it is still very much a commodity crop and the small indi farmers have not paid attention to it much yet. Consider it on my list of varieties to find.

Ingredients / Re: Undermodified pils malt?
« on: April 06, 2012, 07:54:31 AM »
4swan - The Briess "undermodified" malt still has a Kolbach index of 37, which is "overmodified" by traditional lager malt standards. It's less modified than most malt, but still more modified than I was hoping to find.

Thomas - Low DP is not the reason I'm trying to find poorly modified malt. There are low-DP, highly modified malts, like some British pale malts. I'm looking for malt with a low soluble nitrogen ratio, suitable for traditional decoction mashing.

looks like maybe it's time to get that old two bucket malting bucket setup out and roll your own. If'n ya can't buy y'just might havta make yer own

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